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Bean Salad

This tasty and colorful salad served on a bed of lettuce must be prepared in advance and chilled before serving.

1 cup red kidney beans soaked for 5 or 6 hours or 11 oz. canned red kidney beans, drained and rinsed thoroughly under running water
Salt, to taste
1/3 cup finely chopped onion
1/3 cup finely chopped tomatoes
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1/4 cup finely chopped yellow pepper
1/4 cup fresh chopped coriander
6 fresh lettuce leaves, optional
Coriander sprigs


For the Vinaigrette:
1 tsp. sugar
Salt, to taste
2 tsp. olive oil
5 tsp. white vinegar

• Boil the beans with some salt until tender.
• Mix the cooked beans with onions, tomatoes, peppers, and coriander.
• Mix together all the ingredients for the vinaigrette and toss into the salad.
• Lay the lettuce leaves in a serving dish and pile the salad on a bed of lettuce leaves (optional).
• Arrange the coriander sprigs in the center and refrigerate until ready to serve.

Makes 4 servings